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Laksa Gravy (Fish Broth)

• 1 kg mackerel (ikan kembung) or round scad (ikan selayang) – local sardines can also be used

• 2–3 slices dried tamarind (asam keping)

• 1 inch galangal (lengkuas)

• 1 tablespoon palm sugar (gula ‘gherek’, or use gula Melaka as a substitute)

• 1 teaspoon salt

• ½ teaspoon seasoning powder (MSG or other flavour enhancer)

• 3 liters of water

• 2 stalks lemongrass (bruised)

• 1 torch ginger flower (bunga kantan), halved

• 1 handful of Vietnamese mint (daun kesum)

Blended Spice Paste

• 10 dried chilies (soaked in hot water)

• 3 fresh red chilies

• 5 shallots

• 3 cloves of garlic

• 1 inch toasted shrimp paste (belacan)

Laksa Noodles & Garnishes

• 1 packet of rice laksa noodles (boiled and drained)

• Cucumber (thinly julienned)

• Red onion (thinly sliced)

• Red chilli (sliced diagonally)

• Lettuce or fresh bean sprouts (optional)

• Grated coconut sambal (sambal nyiur) – optional

To Prepare the Laksa Gravy:

• Clean the fish thoroughly and boil it together with dried tamarind slices (asam keping), galangal, salt, and palm sugar (gula ‘gherek’) until the fish is fully cooked.

• Turn off the heat and allow the fish to cool slightly. Carefully separate the fish meat from the bones.

• Blend the flaked fish meat with a little of the fish stock until it becomes a smooth paste.

• Pour the blended fish paste into a large pot.

• Next, blend the fish bones (add a little water if needed), then strain the mixture through a fine sieve to extract the flavorful essence. Add this to the pot containing the fish paste.

• Meanwhile, blend the spice ingredients — dried chilies, fresh red chilies, shallots, garlic, and toasted shrimp paste (belacan) — until smooth.

• Add the blended spice paste into the same pot.

• Once all the ingredients are combined, cook the mixture over medium heat, stirring gently. Add more water (either from the fish stock or plain water) if the gravy is too thick.

• Return the previously used tamarind slices and galangal into the pot.

• Add the bruised lemongrass stalks, halved torch ginger flower (bunga kantan), and a handful of Vietnamese mint (daun kesum) to infuse the broth with aromatic herbs.

• Season with salt, a little more sugar, and seasoning powder to taste. Stir well to ensure the flavours are evenly distributed.

• Allow the gravy to boil gently, stirring occasionally to prevent it from sticking to the bottom of the pot.

• Once the gravy is thoroughly cooked and well-seasoned, turn off the heat. The laksa gravy is now ready to be served.

To Serve Laksa Perlis:

• Place the desired amount of rice laksa noodles into a serving bowl.

• Top with fresh garnishes such as julienned cucumber, sliced red onion, lettuce, and diagonally sliced red chillies.

• Ladle the hot fish gravy over the noodles and garnishes.

• Serve with grated coconut sambal (sambal nyiur), a wedge of calamansi lime (limau kasturi), and sliced fresh chillies on the side if you prefer extra heat.

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